no bake oatmeal peanut butter breakfast cookies recipeBreakfast is an important meal and people often skip it because they’re in a rush to zip out the door. There are foods that are make-ahead and portable but also healthy. Breakfast cookies are a perfect solution when you’re looking for something healthy that you can bring with you to the office. Chelsea’s Messy Apron has a great no-bake breakfast cookie recipe that I’d like to share.

These cookies are made with peanut butter, oats, rice cereal, honey flaxseed, vanilla, and a little chocolate. The grains are healthy for you and the chocolate and peanut butter are satisfying. You may substitute almond butter for the peanut butter if you wish. You can also use agave nectar in place of the honey to make them vegan. There are other optional ingredients listed for you to mix-and-match to come up with combination that you love!

Warning: they are so good that you may need to exercise some self control so that you don’t eat too many cookies.

Ingredients

      • 1/2 cup creamy peanut butter (I haven’t tried a natural version with this recipe and can’t vouch for it working)
      • 2 tbsp. honey or agave nectar
      • 1 tsp. vanilla extract
      • Pinch of salt, optional
      • 1/2 cup rice krispie cereal
      • 1/4 cup flaxseed or sub oat flour (instructions in post)
      • 1/2 cup old-fashioned oats, not cooked

Optional

      • Melted chocolate drizzle: 3 tbsp. milk or dark chocolate chips
      • Add-ins: raisins, chopped up nuts, craisins, mini chocolate chips (about 2 tbsp.)

Instructions

    1. In a medium-sized bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until combined.
    2. In that same bowl, add in the rice krispie cereal, flaxseed, and oats. Stir together until completely combined.
    3. Add in the optional add-ins if desired.
    4. Form balls with the mixture and then flatten the balls in your hand to create a cookie shape.
    5. If desired, melt 3 tbsp. of milk chocolate chips in the microwave. Put the melted chocolate in a small Ziploc bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
    6. Store cookies in an airtight container for 4-5 days or freeze for up to 3 months.

I hope you enjoy these cookies as much as I do! Feel free to share which optional add-ins you use in your recipe in the comments below.

Source: Chelsea’s Messy Apron

Image Source: Chelsea’s Messy Apron

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No-Bake Oatmeal Peanut Butter Breakfast Cookies
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